Grapefruit Super Salad

Avocado, quinoa and grapefruit? This salad will surely have superpowers!

January 21st, 2016

Chef Cory Vitiello, for Florida Department of Citrus

A super salad with all of our fave ingredients is just the thing on a cold winter day or even a hot summer evening. This salad should make it into your weekly repertoire.

Ingredients

SALAD:

1 butternut squash

1 cup organic red quinoa

2 Florida grapefruit

1/2 small Napa Cabbage

2 cups baby romaine leaves

1 cucumber

1⁄2 cup goji berries

1/2 cup hemp hearts

1/4 avocado

DRESSING:

1 small carrot

2 green onions

2 tablespoons White Miso

100 mL fresh Florida grapefruit juice

1 inch piece of peeled ginger

1 tablespoon lemon juice

1 teaspoon salt

75 mL olive oil

75 mL canola oil

Directions

Peel and cut the butternut squash into 1 inch pieces. Blanch in boiling water for about 4 minutes or until just tender. Drain, pat dry and set it aside until ready to use.

In a small pot, bring 2 cups of lightly salted water to boil. Add the quinoa and turn heat down to medium. Cook the quinoa for 20 minutes or until the quinoa triples in size and becomes tender. Drain and set aside to cool.

Combine all of the dressing ingredients in a blender and puree on the highest speed for several minutes until very smooth. This can be done a day in advance and held in the refrigerator.

Using a sharp paring knife, cut the ends off of the Florida grapefruit so it sits flat on the cutting board. Carefully run the paring knife under the peel and trim away all of the pith, leaving just the grapefruit flesh. Slice the grapefruit into 8 even segments

Cut the Napa Cabbage into quarters and remove the core. Cut the cabbage crosswise into thin shavings. Hold this in a large salad bowl suitable for serving.

Cut the baby romaine leaves into bite sized pieces and add them to the salad bowl.

Slice the cucumber lengthwise and remove the seeds. Cut the cucumber on an angle into very thin slices and transfer to the salad bowl.